Proper reheating temperatures for hot holding. Minimum hot holding is 135 degrees. Food was removed from the refrigerator to the steam table without reheating to 165 degrees.

Proper hot holding temperatures. Lemon/butter sauce 120 degrees.

Noncritical violations - Utensils, equipment and linens: properly stored, dried and handled. When storing knives or other utensils, store in the utensil slot, which is cleanable - a butcher knife/cleaver was stored between the wall and another object.

Critical violations - Hands clean and properly washed. One employee, after sweeping, returned to work without washing hands.

Sewage and waste water properly disposed. Garden hose connected without a vacuum breaker.

Noncritical violations - none.

n Steak Escape and TCBY.

North Arkansas Avenue.

Critical violations - Proper eating, tasting, drinking or tobacco use. Employees are allowed to have a drink stationed near food areas as long as it has a top and straw. An open drink was observed in a shelf in the food storage area.

Food contact surfaces cleaned and sanitized. Cutting board with a nondescript particle build-up in the knife grooves. Soak in a "home-type" dishwashing detergent overnight to soften up the nondescript particles in the knife grooves and wash with hot water and brush.

Toxic substances properly identified, stored and used. Unknown chemical spray bottle stationed on top of the ice maker. Do not store chemicals on surfaces where they may leak and get onto food.

Contamination prevented during food preparation, storage and display. A sack of onions was stored on the floor subject to flooding.